Limburger Cheese, famous for its stinky pungent aroma, is a soft washed-rind cheese. Limburger Cheese was originally created by Belgian Trappist Monks in the 1800s in the Limburg region of Belgium. By 1830, due to its popularity, German cheesemakers in the Allgau region of Germany began copying Limburger Cheese. This tradition has continued today, as Germany is the largest producer of Limburger in the world.
Limburger Cheese has an orange-brown rind and has a pale straw colored interior. After maturation of thirty days, the texture of Limburger Cheese is still firm and crumbly, similar to Feta, but by two to three months of aging, Limburger softens and becomes spreadable and extremely pungent. This strong scent is caused by a particular strain of bacteria that grows on the surface of the cheese. But don't let the permeating smell fool you, because once the rind is trimmed, the cheese becomes much milder! Limburger is smooth, creamy and spicy with a hint of sweetness. Limburger's flavor is Brie-like, grassy and tangy.
Enjoy Limburger Cheese with other strongly flavored foods such as a thick piece of rye bread and sliced onions and wash it down with an authentic German-style beer or strong cup of coffee. Or try Limburger Cheese with tinned fish, fruits and vegetables, in a salad or for a special treat prepare our delicious Limburger Mac and Cheese recipe.
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